Take flour, carom seeds, salt in a bowl and then mix well. Add oil or ghee after.

Knead the dough till you get a breadcrumb-like consistency. Add 1 or 2 tbsp of water as required.

Knead till the dough is firm and then cover it with a moistened napkin.

Making the samosa stuffing:

Boil the potatoes and peas until they’re cooked

Peel the boiled potatoes, do not smash them, just chop them.

Dry roast all the spices mentioned in samosa stuffing list.

Once they’re cooled, grind them to a fine powder.

Heat oil in the pan, add the cumin seeds and the ginger-green chilli paste.

Add the peas, Catch red chilli powder, the freshly ground spice powder and Catch Hing (asafetida). Saute on a low flame for a minute or two.

Add the potatoes and saute them frequent stirring. Keep the filling aside to cool.

Shaping and stuffing the samosa:

After keeping the dough for 30-40 mins, divide it into 6 equal pieces.

Begin to roll each piece into an oval shape, cut it two.

Smear water over the straight edge, and join the edges to make a cone. Fill the cone with the filling and smear water on the edges

Heat oil in the pan until medium hot. The oil temp. can be measured by placing a small piece of dough. If it floats up, you can slide in the stuffed samosas.

Fry them until golden brown and serve immediately.

Recipe notes

If using dry mango powder, then add directly when adding peas. No need to roast and grind the mango powder with the other whole spices.

Many times, samosa is served with fried green chillies. Slit the green chillies keeping it whole. Shallow fry them and later sprinkle some salt and mix. You can also sprinkle some Catch chat masala or amchur powder.